Bourbon Chocolate Pecan Pie

If you don’t like getting your hands dirty or thinking about the right amount of mixing - this is the recipe for you. Don’t even get out the rolling pin, just mix it right in the pie plate and simply press it into place. Recipe and photography courtesy of our partners at EatIn EatOut Magazine.

Prep Time

Servings

12

Simplest Pie Dough

1-1/2 cups All-Purpose Flour (375 mL)

1/2 tsp salt (2 mL)

1 tsp sugar (5 mL)

1/4 tsp baking powder (1 mL)

1/3 cup canola oil (75 mL)

1/4 cup water or milk (60 mL)

Filling

1/3 cup canola oil (75 mL)

3/4 cup light brown sugar (175 mL)

1/4 cup granulated sugar (60 mL)

3/4 cup light corn syrup (175 mL)

4 eggs (4)

1/4 cup bourbon (60 mL)

1 1/2 tsp vanilla extract (7 mL)

1 1/4 cups pecans, coarsely chopped (310 mL)

3/4 cup semi-sweet chocolate chips (175 mL)

 

Simplest Pie Dough

  1. In a bowl whisk together the flour, salt, sugar and baking powder. In a separate small bowl whisk together the oil and water, pour over the dry ingredients. Stir with a fork until the dough is evenly moistened and starts to forma a ball.
  2. Use immediately or wrap dough ball in plastic wrap and refrigerate until ready to use.  Makes one 9 inch (22 cm) pie crust.
  3. When ready to use: place dough ball on a floured surface and roll out.

Filling

  1. Preheat oven to 425ºF (220ºC). Prepare the single pie shell as directed above. Blind bake (line with a square of parchment then fill with weights or beans OR prick shell many times with fork) on lower rack 12-15 minutes. Remove and set aside.
  2. Adjust oven temperature to 350ºF (180ºC).
  3. In the bowl of an electric mixer on medium-high speed whip together the canola oil, sugars, corn syrup, eggs, bourbon and vanilla extract until light caramel colour (about 1-2 minutes). Fold in the pecans and chocolate chips.
  4. Pour into baked pie crust (you may have more filling than will fit into your pie pan- just fill it up as far as you can). Bake for 50-60 minutes or until set. Cool completely at room temperature (at least 4 hours) before slicing into the pie. Serve with ice cream or whipped cream.

Ingredients

Simplest Pie Dough

1-1/2 cups All-Purpose Flour (375 mL)

1/2 tsp salt (2 mL)

1 tsp sugar (5 mL)

1/4 tsp baking powder (1 mL)

1/3 cup canola oil (75 mL)

1/4 cup water or milk (60 mL)

Filling

1/3 cup canola oil (75 mL)

3/4 cup light brown sugar (175 mL)

1/4 cup granulated sugar (60 mL)

3/4 cup light corn syrup (175 mL)

4 eggs (4)

1/4 cup bourbon (60 mL)

1 1/2 tsp vanilla extract (7 mL)

1 1/4 cups pecans, coarsely chopped (310 mL)

3/4 cup semi-sweet chocolate chips (175 mL)

 

Directions

Simplest Pie Dough

  1. In a bowl whisk together the flour, salt, sugar and baking powder. In a separate small bowl whisk together the oil and water, pour over the dry ingredients. Stir with a fork until the dough is evenly moistened and starts to forma a ball.
  2. Use immediately or wrap dough ball in plastic wrap and refrigerate until ready to use.  Makes one 9 inch (22 cm) pie crust.
  3. When ready to use: place dough ball on a floured surface and roll out.

Filling

  1. Preheat oven to 425ºF (220ºC). Prepare the single pie shell as directed above. Blind bake (line with a square of parchment then fill with weights or beans OR prick shell many times with fork) on lower rack 12-15 minutes. Remove and set aside.
  2. Adjust oven temperature to 350ºF (180ºC).
  3. In the bowl of an electric mixer on medium-high speed whip together the canola oil, sugars, corn syrup, eggs, bourbon and vanilla extract until light caramel colour (about 1-2 minutes). Fold in the pecans and chocolate chips.
  4. Pour into baked pie crust (you may have more filling than will fit into your pie pan- just fill it up as far as you can). Bake for 50-60 minutes or until set. Cool completely at room temperature (at least 4 hours) before slicing into the pie. Serve with ice cream or whipped cream.

Nutritional Analysis

Calories

467

Total Fat

26 g

Saturated Fat

4 g

Cholesterol

64 mg

Sodium

128 mg

Carbohydrates

57 g

Fiber

2 g

Protein

5 g

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